Chicken with puree in the oven

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A recipe of shredded chicken confectioned in a sautéed of olive oil, onion and garlic, seasoned with pepper and nutmeg, that goes in the oven mixed in mashed potato.

Units: Metric / (Units: US)

Ingredients

3 chicken breasts (about 1 kg / (2 1/4 pounds))

1 medium onion

Parsley (to taste)

100 ml / (6 3/4 tablespoons) olive oil

Nutmeg (to taste)

Pepper (to taste)

1 bay leaf

Salt (to taste)

1 egg yolk

1 small onion to cook the chicken

For the puree:

1.2 kg / (2 2/3 pounds) potatoes

10 grams / (1/3 ounce) margarine

Juice of one lemon

Nutmeg (to taste)

Pepper (to taste)

300 ml / (1 1/4 cups) milk

Salt (to taste)

Directions

Step 1

Cook the chicken breasts in a pan with water seasoned with salt, a peeled onion and the bay leaf about 20 minutes. When the chicken is cooked, drain it, place on a plate and shred it. Reserve 100 ml / (6 3/4 tablespoons) of the cooking water.

Step 2

In a saucepan, place the olive oil, the chopped onion and the chopped garlic. Leave to sauté on a low heat until the onion starts to turn slightly golden brown. Add the shredded chicken and season with nutmeg and pepper. Pour the cooking water, stir and cook about ten minutes. Stir once in a while. Turn off the heat and sprinkle with chopped parsley.

Step 3

For the puree:

Peel and wash the potatoes. Cook them in a pan with water seasoned with salt. When they are cooked pass them through a food mill.

Step 4

In a saucepan, place the potato along with the milk, margarine, nutmeg, pepper and lemon juice. Bring the pan over medium-low heat, stir everything with a wooden spoon and cook about four to five minutes. Stir once in a while.

Step 5

In a rectangular baking dish, place a layer of the mashed potato, a layer of chicken and, finally another layer of puree. Brush with a beaten egg yolk and bring to preheated oven at 180°C / (350ºF) about 20 to 25 minutes until golden brown.